Citrusy cupcakes with the surprising hint of rosemary make an elegant statement for dessert. Mix it up with the variation below and enjoy it your way.
SAVE ON THIS RECIPE!
Save time by using a cake mix and purchased frosting. To make cupcakes, place paper baking cup in each of 24 regular-size muffin cups. Make 1 box Betty Crocker® SuperMoist® white cake mix as directed on box, using water, vegetable oil, egg whites, and adding 2 tablespoons grated orange peel and 1 teaspoon finely chopped fresh rosemary. Bake and cool as directed on box. Stir 2 teaspoons grated orange peel into 1 container (1 lb) Betty Crocker® Rich & Creamy vanilla frosting. Frost and garnish cupcakes as directed in recipe. 24 cupcakes.
Lemon-Rosemary Cupcakes: Substitute lemon peel for the orange peel in the batter, and lemon peel and juice for the orange peel and juice in the frosting. Garnish with lemon peel twists.
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